KR20060126051A - Manufacturing method of tofu and soft tofu using the deep sea water - Google Patents

Abstract

Provided is a method for making bean curd and non-solidified bean curd, which allows production of bean curd enriched with mineral elements and having a savory taste and improved eating feel. The method for making bean curd comprises the steps of: washing beans having surface gloss and containing a large amount of water and lipids; swelling 3.2-4.0 kg of the beans in 2.5-3.2 L of deep sea water and 5.5-4.8 L of clean ground water; crushing the beans with the water and separating soy milk from soy pulp, wherein the soy milk has a concentration of 13-15 brix as measured by a soy milk concentration measuring device(SM-20E); boiling the soy milk to 85 deg.C under strong fire and to 100 deg.C under mild fire and terminating the boiling when a savory flavor is emitted from the soy milk; and cooling the soy milk to 50-60 deg.C and forming bean curd.

Description

Manufacturing method of tofu and soft tofu using deep sea water {MANUFACTURING METHOD OF TOFU AND SOFT TOFU USING THE DEEP SEA WATER}

1 is a component analysis table of the deep sea water and the deep sea water used in the present invention

2 is a flow chart of the tofu manufacturing process of the present invention

3 is a flow chart of a conventional tofu manufacturing process

The present invention relates to a method for manufacturing tofu and soft tofu, and more particularly, to a method for producing tofu and soft tofu, rich in minerals and using delicious deep sea water.

Tofu is made from soybean as the main raw material.The processed food with high absorption in the body is made by grinding the soybean, extracting the water-soluble ingredient with hot water, coagulating it by adding salt to the filtrate, or by using acid to precipitate at the isoelectric point. to be.

Traditionally used tofu production method is called after washing the soybean raw material of tofu as shown in Figure 3, and then crushed by washing the soybean called soybeans and boiled soybean water and then undergoes the process of molding.

In general, tofu sold on the market are sold on the spot, tofu and whole tofu and packaged tofu by specialized companies (Pulmuone, Doosan, CJ, Chodang, etc.), and various additives (chitosan, mugwort, etc.). Various tofu with added functional and health-conscious tofu have been developed and sold.

Most tofu products on the market currently use chemicals such as magnesium chloride, calcium sulfate, calcium chloride and GDL as tofu coagulants. These biological and chemical products are effective in improving the yield of tofu and having a soft texture. These days, they are not suitable for the health and so-called well-being culture that consumers prefer these days.

There are other lactic acid bacteria coagulations that do not use chemical water, but this affects the good yield and taste of tofu.

On the other hand, tofu, a representative soybean product in Korea, is rich in essential amino acids and non-essential amino acids, is rich in various minerals, and has a high protein content, making it suitable for the age of well-being in the diet of modern people with high meat consumption. Can be.

In addition, beans contain anti-cancer substances such as saponin and isoflavones, so eating beans enjoys less risk of breast cancer, prostate cancer, colon cancer, lung cancer, etc., and is rich in lecithin, which promotes brain activity. If you want to grow a lot of beans is known to help a lot of health.

Since ancient times, beans have been known for their mild nature, taste, and no poison, and have been used as folk remedies for ancestors.

In other words, heat detoxification (roasting black beans to make powder and apply it to sesame oil), gastrointestinal power, indigestion (roasted 1 bean of yellow and roasted 300 g of sesame seed (inner of chicken gizzards) into yellow powder) After a meal, you can eat a spoonful of hot water, dandruff in your hair (when you wash your hair well at night and soybean oil in cotton and rub it on your skin 3 to 5 times, it will be better). It is used as a folk remedy for the symptoms of boiled soup).

In addition, waste heat, yellow phlegm, sea water (600g boiled water drink frequently), dry mouth, tongue burning, sore throat, mental anxiety and irritability (soybean sprouts 1.8 ~ 2.4Kg, dermis 300g It has been used as a folk remedy for symptoms such as frequent drinking), and was prescribed using soy or tofu for burns, yellow spear, nervous breakdown, and paralysis.

In addition, soybeans are also very beneficial to the human body in medicine, such as symptoms are improved when using soybeans in the symptoms of frequent indigestion of modern people.

However, in the conventional tofu manufacturing method using soybeans suitable for well-being culture and beneficial to health, there is a problem that harmful substances are not removed by combining with tofu protein by using chemical coagulant, and other natural coagulants. Chitosan, the method of using lactic acid bacteria had a problem in the molding and yield of tofu.

Therefore, in order to solve the problems caused by using complex manufacturing process and chemical coagulant when preparing tofu using conventional soybeans, it is possible to shorten the tofu manufacturing process and use high-quality mineral deep sea water to taste the flavor. An object of the present invention is to provide a method for producing soy bean curd for soybean curd, which more easily uses tofu and soybean meal, which can improve the texture of tofu.

On the other hand, deep sea water, especially the deep sea water of the East Sea of Korea, has a lower temperature (about 1 degree or less) than the deep sea water in Japan, which is currently commercially available in the market, and has less organic matter and bacteria, so it is clean and essential. It is known to contain a large amount of trace elements and various minerals.

These deep sea waters are useful marine resources with low temperature, cleanliness, stability, eutrophication, and maturation. They are free of harmful bacteria and have rich minerals.

Tofu and soft tofu manufacturing method using the deep sea water having the functionality for achieving the object of the present invention as described above will be described in detail with reference to the following examples.

The method according to the invention is shown in FIG. 2. In other words, instead of chemical salts such as magnesium chloride, calcium sulfate, calcium chloride, and GDL, which are used as tofu coagulants in the whole process of tofu manufacturing, tofu and soft tofu soybeans are prepared using deep sea water, especially deep sea water, as a tofu coagulant. It can reduce unnecessary washing process more than two times in the existing manufacturing process, and because it does not use chemical hand water, it has the texture of tofu and excellent texture, and it has the functionality of containing rich mineral ingredients of deep sea water. It can manufacture.

Soybeans used in the production of tofu and soft tofu according to the present invention cleanly wash the white beans that are not broken due to the high moisture and lipid content when they are polished and chewed on the surface of domestic soybeans that have been harvested for less than one year.

The washed beans, i.e., 3.2-4.0 kg of soybeans (12 mos-15 mos), which are normally used to prepare the tofu, are mixed with 2.5-3.2 liters of deep seawater and 5.5-4.8 liters of clean, uncontaminated groundwater. Put and called.

Since the soaking end of the bean depends on the soaking temperature, it should be terminated while checking the soaking state of the bean, rather than selecting the end of soaking at any given time.

The proper soybean state is the best soybean state when 7 beans are homogeneously spread in white when the 10 beans are split, and the remaining 3 are yellow in the middle. The state at this time is enough to smell the crisp and fresh smell of beans.

Grinding the soybeans finely grinds the whole soybeans and water without grinding the soybeans, and then grinds the whole soybean to 100-120 mesh using a millstone or tofu maker. At this time, the concentration of soybean is 13-15 brix as measured by Soymilk Concentration Meter (SM-20E).

Next, in the step of boiling the crushed soybeans to boil using the strongest thermal power up to 85 ° C and then to the lowest temperature up to 100 ° C. At this time, the minimum time is used, and the end of the boiling is regarded as the end time when the smell of soybean laver is changed to a savory state. In other words, if the boiling time is long, soybean paste smells, and the dose of coagulant is increased at this time, which adversely affects the taste and texture of the tofu.

Tofu molding step is tofu molding after cooling the boiled soybeans to 50-60 ℃.

On the other hand, in the above description of the tofu in the description of the present invention, but in the manufacturing process of tofu according to the present invention, since only the soybean tofu by boiling the soybeans after the grinding process, anyone can easily make and eat fresh tofu or tofu at home or restaurant have.

In addition, the soybeans after the grinding process is placed in a milk carton or a container which is not deformed by heat, and when heated in a microwave oven for 3-5 minutes, a soft, savory soft tofu form is formed. Seems to be in the spotlight.

As can be seen from the above description, the functional deep seawater tofu according to the present invention is a new tofu made using soybean rich in vegetable protein and clean deep mineral rich seawater, which simplifies the process and consumes less energy. This savory, high-quality texture can provide the nutrients needed for today's simplified diet. In addition, only the soybean in the tofu manufacturing process of the present invention anyone can easily prepare to eat pure tofu using functional deep sea water at home or restaurant.

Claims (3)

Selecting and washing soybeans to clean white unbreakable white pollen, which has a lot of moisture and lipids when it is shiny and chewed on the surface, A soaking process called 3.2-4.0 kg of soybeans (12-15 kg) is made by mixing 2.5-3.2 liters of deep seawater and 5.5-4.8 liters of clean, uncontaminated groundwater. Instead of discarding the soybeans and water, the whole is crushed to about 100-120 mesh using a millstone or a machine, and then the soybeans and the bean are separated. The soybean concentration is measured by a soymilk densitometer (SM-20E) 13-15 brix Crushing process, Initially, the pot is heated up to 85 ℃, and then boiled up to 100 ℃ using the weakest possible heat. At this point, the boiling time is over. A boiling process for ending boiling, and Tofu production method using the deep sea water, characterized in that it comprises a molding process for molding the tofu after cooling the boiled soybean water to 50-60 ℃. Selecting and washing soybeans to clean white unbreakable white pollen, which has a lot of moisture and lipids when it is shiny and chewed on the surface, A soaking process called 3.2-4.0 kg of soybeans (12-15 kg) is made by mixing 2.5-3.2 l of deep seawater and 5.5-4.8 l of clean, uncontaminated groundwater. Instead of discarding the soybeans and water, the whole is crushed to about 100-120 mesh using a millstone or a machine, and then the soybeans and the bean are separated. The soybean concentration is measured by a soymilk densitometer (SM-20E) 13-15 brix Phosphorus grinding process, and Soybean tofu production method using a deep sea water, characterized in that it comprises a boiling process of boiling the soybeans produced in the grinding process at a temperature of a state suitable for the consumer's preference. 3. The method of claim 2, wherein the boiling process is carried out in a milk carton or a container which is not deformed by heat and heated with a microwave.

Images